Aromas and flavors of gooseberries summer stone fruits,minerals, white floral and citrus. Rich and subtle with a juicy core of bright acidity on the finish.
Wine Advocate 89 points - Scented of green beans, tomato leaf and lime leaves over a fresh apple and gooseberry undercurrent, the 2012 Sauvignon Blanc is medium-bodied with a crisp line of acid and plenty of mouth-filling herbal and gooseberry flavors. It finishes long with some earthy/mineral notes coming through. Drink it now to 2015. (Oct 2013)
Widely recognized as one of the premier wineries in Nelson, Neudorf Vineyards was established in 1978 by Tim and Judy Finn when New Zealand.s wine industry was still in its infancy. The project was a true labor of love; the couple initially managed 3 jobs each and 4 mortgages to realize their vision. Driven by a .back to the land. movement, the team at Neudorf believes that great wines have a basis of fruit concentration, length and sense of place which can only be formed in the vineyard. They feel their primary task is to grow grapes which express the site, then take the essence of that fruit and preserve it as wine. It is with a light hand that the winemakers play with balance and complexity along the way to ultimately produce award-winning wines of finesse and character. The vineyards are situated 46 miles west of Marlborough, Nelson has a cooler climate and much higher rainfall than its more famous neighbor. The maritime influence causes rapid cooling of the grapes at night, nurturing the slow development of flavors and a gradual reduction in fruit acids, making wines of texture and character. These grapes come from the Balquidder and Lord Rutherford vineyards on the Waimea Plains. The alluvial loam soils of the plains are free draining and require irrigation to support grapevines through the dry summer months.
|The grapes come from the Balquidder and Lord Rutherford Vineyards planted on the Waimea Plains to alluvial loam soils. The berries are crushed and destemmed before pressing, and a small amount is whole cluster pressed for complexity. The juice is cold settled and racked to small batch fermentors using cultured yeasts. Approximately 15% is fermented in neutral oak barrels and left on its lees after which the wine is blended, cold stabilized and then filtered.
|1978 and the New Zealand fine wine industry was almost non existent. We (Tim and I) pioneers-bigwere fresh from the “back to the land” movement of the late sixties. We wanted to make beautiful wine. We figured Tim’s masters in Animal Behaviour along with my unimpressive journalism career would be beneficial. Wrong. However we did have youth (temporary), self belief (unwarranted) and friends. At one stage we had four mortgages and three jobs each. The old house at Neudorf had electricity in two rooms, an outside long drop, an inefficient wood stove and no hot water. I look back with no regrets.
Because there was so little known about basic viticulture in New Zealand we planted many varieties to see which ones were best suited to our soils. Merlot came and went as did Cabernet Sauvignon, Chenin Blanc and the dreaded Muller Thurgau. We were a bit hasty in rejecting Gewurztraminer and may look at that again.
But we did it. We, and a whole heap of people – neighbours, family, friends and some fantastic staff. Each left a mark and many have gone onto work in bigger wineries or plant their own vineyard. Today 31 years later and we never feel we have it all sorted. But we love it and we are still learning, not just about viticulture and wine-making but exporting, currency exchange, the internet, human resource issues, distribution, yeasts and barrels, clones and crop levels.
Very few misgivings. Making wine is constantly scary and stimulating. We survive on hard work, high hopes and a dollop of common-sense and cunning.
So thank you everyone – wine drinkers and buyers, agents and sommeliers, staff and family. You help Neudorf survive and prosper.
And a special thanks to Rosie. Her good humour and affectionate nature helps a great deal !
So the future…Tim is a scientist by training and by nature..there will be more trials, more improvements in the field and better gear in the winery. We currently export to about 16 countries and that list continues to grow. And the challenge is still there – better and more beautiful wine year by year. When the world settles down Tim will take some time to master trout fishing , I will keep reading and painting and I hope our staff get a chance to relax a little.